Serves:

Ingredients:

Directions:

Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard
and place them in a colander. Repeat the process with each one and make sure they are all sealed tightly. Should any mussel be open, tap it on
surface twice; if it doesn’t close, discard it. Rinse all mussels well one more time when you have them all prepped and set them aside.

In a large (12 quart) nonaluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic
and cook for 3 more minutes, or until the shallots are translucent. Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine,
salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do
not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a
large bowl and serve hot with grilled French bread brushed with a good olive oil.